- by Becky Lamb
Maki with Alaska Salmon Roe and Avocado
- by Becky Lamb
Recipe courtesy of Alaska Seafood Marketing Institute
Creamy avocado and Alaska salmon roe come together in these easy homemade maki rolls, wrapped in seasoned sushi rice and nori for a delicate bite with a flavorful pop. The roe adds a burst of briny flavor that pairs beautifully with the smooth avocado and lightly tangy rice. Serve them as an elegant appetizer or enjoy them as part of a homemade sushi spread. This recipe can be prepared with any variety of red caviar.
SERVES 4
Ingredients
- 3 nori sheets
- 300 g sushi rice
- 40 ml rice vinegar
- 1/2 avocado
- 125 g Alaska Salmon roe
Preparation
- First, rinse the sushi rice 2-3 times in a sieve. Then put 300 ml of water and the rice in a saucepan, bring to a boil over medium heat, and cover (do not remove the lid during cooking). When the water is boiling, cook for another 15 minutes and then turn off the heat, take down the pot and leave the lid on for another 10 minutes.
- Add the rice vinegar and stir. Allow the rice to cool.
- Place a nori sheet on a sushi mat. Wet your fingers with cold water and cover the sheet with a thin layer of rice, leaving a 1 cm strip at the top.
- Cut avocado lengthwise into strips and place them in the center of the sheet. Right next to it, form a second strip with salmon roe.
- Roll up the roll tightly. Then cut the makis with a wet knife.
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